Plant Foods Hum Nutr (2010) 65:309–310 DOI 10.1007/s11130-010-0174-4
ERRATUM
Erratum to: Antioxidant Properties of Extracts Obtained from Raw, Dry-roasted, and Oil-roasted US Peanuts of Commercial Importance Brian David Craft & Agnieszka Kosińska & Ryszard Amarowicz & Ronald Bruce Pegg
Published online: 2 July 2010 # Springer Science+Business Media, LLC 2010
Erratum to: Plant Foods for Human Nutrition DOI: 10.1007/s11130-010-0160-x
absorbances & 785% for the dry and oil-roasted sample, respectively, was calculated.
The following errors were found in this paper:
This should be:
1. This particular paragraph in the Results and Discussion section is incorrect:
The most significant increase in free p- coumaric levels was found in a high-oleic Runner (S #8): an increase of 393 & 785% for the dry- and oil-roasted sample, respectively, was calculated.
The most significant increase in free p-coumaric levels was found in a high-oleic Runner (S #8): an increase of 393 and
2. There are incorrect data in Table 1. The correct one is on the next page:
The online version of the original article can be found under http://dx. doi.org10.1007/s11130-010-0160-x. B. D. Craft : R. B. Pegg (*) Department of Food Science and Technology, The University of Georgia, 100 Cedar Street, Athens, GA 30602-7610, USA e-mail:
[email protected] A. Kosińska : R. Amarowicz Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, ul. Tuwima 10, 10-747 Olsztyn, Poland Present Address: B. D. Craft Department of Food Science & Technology, Nestlé Research Center, Vers-chez-les-blanc, Case Postale 44, 1000 Lausanne 26, Switzerland
4.23±0.12 0.82±0.02 0.76±0.02 0.28±0.01 1.96±0.05 8.05
13.4 16.0 17.7 20.8c 34.3 Totals
c
b
a
Raw
(min) 3.44±0.10 0.55±0.01 0.59±0.01 1.01±0.03 1.27±0.03 6.86
Oil-roasted 3.86±0.11 0.72±0.02 0.64±0.02 0.14±0.01 2.05±0.06 7.41
Raw 3.65±0.10 0.61±0.02 0.66±0.02 0.69±0.02 1.78±0.05 7.39
Dry-roasted
Runner-OL (S #8)b
3.32±0.10 0.53±0.01 0.58±0.01 1.24±0.03 1.54±0.04 7.21
Oil-roasted 2.67±0.08 1.00±0.03 0.34±0.01 0.13±0.01 0.89±0.02 5.03
Raw 2.13±0.06 0.64±0.02 0.30±0.01 0.53±0.02 0.75±0.02 4.35
Dry-roasted
Virginia (S #9)b
2.62±0.07 0.83±0.02 0.46±0.01 0.76±0.02 0.90±0.02 5.57
Oil-roasted
Peak 4 in the chromatogram at RT=20.8 min was identified as p-coumaric acid by retention time mapping of an external commercial standard.
S # denotes the sample number from the defined 15-member sample set in-text in Peanut Samples: Preparation and Analysis.
Values are quantitated as mean mg p-coumaric acid equivalents/g dry extract±standard deviation from triplicate measurements.
3.90±0.11 0.66±0.02 0.68±0.02 0.65±0.02 1.66±0.05 7.55
Dry-roasted
Runner (S #6)b
RT
4.42±0.13 0.80±0.02 0.87±0.02 0.25±0.01 1.83±0.05 8.17
Raw 4.22±0.11 0.59±0.01 0.78±0.02 1.01±0.03 1.54±0.04 8.14
Dry-roasted
Spanish-OL (S #10)b
Table 1 Effects of processing on the quantity of free p-coumaric acid and p-coumaric acid derivatives in various peanut kernel types/cultivars from the 2006 cropa
3.68±0.11 0.47±0.01 0.71±0.02 1.24±0.04 1.13±0.03 7.23
Oil-roasted
310 Plant Foods Hum Nutr (2010) 65:309–310
